Sausage Balls

I make these on Sunday evening and place them in a large ziplock in the fridge for the following week. In the mornings, we heat them up for just a minute to make the best, easiest low carb breakfast around. Pair about 3 of them up with a boiled egg, and you’re full until lunchtime rolls around. 

The best thing about these is that it only takes 4 ingredients to make them! Sometimes I throw in a dash of onion powder or cajun seasoning. If you’re out of  coconut flour, just mix up the sausage, cheese and egg, roll them into balls, and they’re still wonderful! Here’s a tip-if you let the sausage set out for about 30 minutes, it makes mixing the ingredients so much easier. 1 These are kind of like the ones you used to make with Bisquick, but more cheesier and yummy. I put my own twist on them by adding Coconut Flour, which is low on carbs. Trial & error and these are my favorites. Mix by hand, roll into exactly 24 balls and bake 20-25 minutes. I store them in a container in the fridge and buy bulk sausage and cheese in bulk when on sale so we always have the 4 ingredients on hand. I started buying the 1.99 Aldi breakfast sausage, and it sure saves money. 2 Carb Count (for entire recipe-24 balls)

1 egg = 0 carbs 21 net carbs for entire recipe, making each sausage ball about 1 net carb!

Low Carb Sausage Balls
  1. 1 pound bulk pork sausage
  2. 8 ounces medium cheddar cheese (shredded)
  3. 1 egg
  4. 1/2 cup coconut flour
  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
  2. In a large bowl using hands, mix ingredients well and shape into 24 equal size balls, the size of a walnut. Place on baking sheet and bake 20-25 minutes, until done inside and light golden.
  1. These are great made ahead and kept in a container or ziplock in the fridge. Heat 4 for 35-60 seconds on high in the microwave on a paper towel before eating for breakfast or a snack.
  2. Carb Count for entire recipe-21 net carbs, making each sausage ball about 1 carb each. Eat up!
Paula Todora


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